Mango Coconut Gelato- No Ice Cream Maker Needed
We are in the middle of a mini heat wave over here in the Pacific Northwest. We had the hottest days of the year over the weekend. We northerners can’t handle the heat. All winter long we are begging for the rain to stop, for some sunshine, but once the sun finally does come out we all start complaining that it’s too hot!
In order to cope with this heat I have been consuming a ton of ice cream. Normally I try to eat healthy and stay away from the sugar but I’m too lazy to do anything in this hot weather except walk over to the freezer and scoop myself another cone.
When we were in Italy last month I had some of the tastiest gelato of my entire life. The mango gelato cone I tried in Cinque Terre was unbelievably delicious. I wanted to relive some of that magical gelato so I concocted this recipe for mango coconut gelato. It’s so easy to make – it only has two ingredients
- 5 ripe mangos
- 1 can of coconut milk
- Food processor
Start by peeling and cutting the mango into chunks. Freeze them on a flat baking sheet. If you throw them into a bowl and try to freeze them they will freeze together into one big chunk (not that I know this from experience)
Once frozen toss the mango chunks into the food processor and add the can of coconut milk. Blend them together. It’s okay to leave some mango chunks in.
Pour the mixture into a glass or Tupperware container and put back into the freezer for a couple of hours.
Scoop into cones or bowls and enjoy!